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“Packed with garden-fresh veggies, this ‘vitamin soup’ goes with just about any grilled meat, fish or fowl,” Leah Lyon of Ada, Oklahoma notes. “Carrots and fire-roasted tomatoes add great color, but the variations are almost endless. Just toss in whatever you have in the garden or fridge!”
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1-1/4 cups equals 99 calories, 2 g fat (trace saturated fat), 0 cholesterol, 623 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.
Originally published as Ranchero Soup in
Light & Tasty
August/September 2006, p7
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